Vegan Orange and Toasted Coconut Cake
Vegan Orange and Toasted Coconut Cake. Easy to make, extra delicious, so fluffy and 100% vegan!
INGREDIENTS
Cake
- 600 ml soy milk, (or any other plant milk)
- 1½ tablespoon apple cider vinegar
- 500 g all purpose flour
- 55 g corn starch
- 2 teaspoon baking powder
- 1½ teaspoon baking soda
- 1½ teaspoon salt
- 120 ml fresh orange juice
- 2 teaspoon orange zest
- 2 tablespoon vanilla extract
- 420 g sugar
- 220 ml melted margarine or vegan butter, (equals 190 g solid margarine)
Frosting
- 213 g margarine or vegan butter, room temperature
- 213 g vegetable shortening
- 550 g icing sugar, previously sieved
- 2½ tablespoon vanilla extract, (to get a fully white frosting, use clear vanilla extract)
- ¼ teaspoon salt
Others
- 100 g shredded coconut, toasted
INSTRUCTIONS
Cake
- Preheat oven to 180°C. Prepare four 7" cake pans by greasing and flouring them. Reserve.
- In a medium bowl, add soy milk, apple cider vinegar and whisk until foamy. Let it rest for 8 minutes.
- Meanwhile, in a large bowl sieve flour, corn starch, baking powder, baking soda and salt. Reserve.
- Bring back the bowl with the milk and apple cider vinegar, and add orange juice, orange zest, vanilla, and give it a mix. Add sugar and stir. Finally, add melted margarine/vegan butter (lukewarm) and mix.
- Add the previous mix to the dry ingredients and mix until no flour lumps are visible. Don't overmix, otherwise it could affect the cake texture.
- Divide the batter evenly between the 4 cake molds and bake for 30-34 minutes or until you insert a toothpick in the center of the cake and it comes out clean. I bake two pans at a time due to my oven model, but if you can pop all of them in at once, go for it. Just double check the baking time.
- Once they're cooked, remove from the oven and let them cool down for 15 minutes (still in the cake pans). Afterwards, tap the pans a little bit and flip them over (you can use a cooling rack to help yourself flipping the pans).
Frosting
- While the cake tiers are cooling down, make the frosting by beating the margarine until creamy and fluffy (about 4-5 minutes).
- Add the vegetable shortening and keep beating until well combined.
- Add half of the icing sugar, and beat until combined. Add the other half and beat 2 minutes.
- Finally, add vanilla, salt and beat for another 2 more minutes. Reserve.
Cake assembling
- To assemble the cake, place one layer of cake on a plate or cake base. Spread some frosting on top (about three ice cream scoops of frosting). Add 50 g toasted coconut and continue adding up the rest of the layers: cake, frosting, coconut, cake, frosting, coconut, cake (place the flat part upwards). Cover all the gaps with the rest of the frosting and some more on top of the last tier.
- Decorate the rest of the cake to your liking.
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